Yield: 12 servings

Pistachio Cherry Cheesecake

Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

Delicious, No Bake Pistachio Cherry Cheesecake. You'll love the layers of cookie crust, creamy pistachio cheesecake, cherry pie filling and whipped cream! The perfect holiday dessert idea!


For the Crust:

  • 1 box (11 oz) Nilla wafers cookies
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the cheesecake layer:

  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup granulated sugar
  • 2 Tbsp heavy whipping cream
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1 can (20 oz) Cherry Pie filling

For the topping:

  • 8 oz Cool Whip, thawed
  • 4 crushed Nilla wafer cookies, for garnish


  1. Spray the bottom of a 9-inch springform pan with baking spray. Set aside.
  2. In a food processor, grind the vanilla wafer (reserving about 4 of them for the garnish) into a fine crumb. Add in the granulated sugar and melted butter and combine together with a fork. Press crust mixture into the bottom of the springform pan. Set aside.
  3. In a mixing bowl, beat cream cheese and sugar for 3-4 minutes until fluffy. Add in whipping cream and pistachio pudding mix. Blend until creamy. Pour onto crust.
  4. Top with Cherry Pie filling, spreading evenly over the pistachio cheesecake layer. Top with Cool Whip. Crush remaining 4 cookies and sprinkle over the top.
  5. Refrigerate for 3 hours (or overnight). Remove springform pan right before serving and enjoy!

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